Recipe By:Devon O’Brien“Using everything bagel spice is a quick way to season and add extra crunch to breadcrumbs for chicken tenders. If you can’t find any premixed, make your own by combining equal parts dried minced onion and garlic, poppy seeds, sesame seeds, salt and ground pepper. This healthy chicken recipe tops a simple salad for an easy dinner that’s ready in 25 minutes.”
2 tablespoons all-purpose flour
1 large egg
½ cup panko breadcrumbs, preferably whole-wheat
1 tablespoon everything bagel seasoning
1 pound chicken tenders
¼ cup grapeseed or canola oil
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
⅛ teaspoon ground pepper
5 ounces mixed baby greens
Place flour in a shallow dish and lightly beat egg in another shallow dish. Mix breadcrumbs and everything bagel seasoning in a third shallow dish. Dredge chicken tenders in flour, then egg, then breadcrumbs.
Heat grapeseed (or canola) oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer registers 165°F, about 7 minutes total, adjusting the heat as needed to prevent burning.
Whisk olive oil, vinegar, mustard, honey and pepper in a large bowl. Add greens and toss to coat. Serve the greens topped with the chicken.
In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
Place one tortilla in a large skillet, buttered side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla.
Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt.
Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.
Nutritional Facts 1 wedge: 310 calories, 17g fat (9g saturated fat), 56mg cholesterol, 613mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 15g protein. Originally published as Candy Corn Quesadillas in Simple & Delicious October/November 2011, p11
This Spicy Honey Chicken is covered in a rub of spices, grilled and then brushed with a sweet honey glaze for a perfect combination of sweet and heat. We can grill pretty much year round here in Portland, Oregon. Sometimes we have to stand under an umbrella but it’s totally doable! I’m not sure how…
Combine red wine, garlic, oregano, and basil in a medium saucepan. Reduce over high heat until wine is just about evaporated. Add reduced wine mixture to butter. Add Worcestershire sauce and parsley and mix until well combined. Refrigerate butter mixture for 5 minutes to harden slightly. After butter mixture has hardened slightly, spread mixture over waxed paper and roll into a log. Chill. After butter sets in log, cut into 1-inch thick medallions to top steak.
Meanwhile, season steak with salt and pepper. Grill to your desired degree of doneness. Remove from the heat and let rest for 5 minutes. Top steak with a medallion of seasoned butter and serve.
28oz can diced tomatoes, undrained (You can sub 6 medium-sized tomatoes, cored, seeds and juiced removed, and chopped – about 3 cups)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon parsley
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 teaspoon salt, optional (Add salt if using fresh tomatoes and want to bring out the flavor)
Combine all ingredients in crockpot and cook on “low” setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot.
To Freeze and Cook Later –
Label a gallon-sized freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which should be three months from when you prepped the meal). Add all ingredients to freezer bag, seal, and freeze. When ready to eat, thaw overnight in refrigerator or in water. Cook on low setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot.
Photo by A. Jones
Serve over spaghetti with a side of broccoli or green beans.
1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
1 cup brewed coffee
1/4 cup soy sauce
1/4 cup cornstarch
6 tablespoons cold water
Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours.
Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.
Yield: 1 -1/3cups
1 cup chopped seedless watermelon
1/4 c. crumbed feta cheese (1 oz.)
2 Tbsp. finely chopped red onion
1 Tbsp. snipped fresh mint
1 Tbsp. lemon juice
1 tsp. olive oil
In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil. Toss gently to coat.
Pat chicken dry with paper towels. To butterfly chicken*(see below), using poultry or kitchen shears, cut along each side of backbone to remove it. Turn chicken breast-side up. Open the two sides of the chicken as if opening a book and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.
Prepare grill for indirect grilling**(see below). Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place skin-side down, on center of grill over indirect medium heat. Cover and grill for 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Cover and grill for 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze two more times.
Remove chicken from grill; brush with the reserved 1/3 cup glaze. Let chicken rest for 10 minutes. Cut chicken into pieces. Serve with watermelon slices reserved from Watermelon Glaze and, if desired, sprinkle with herbs.
From the Test Kitchen
*Butterflying Chicken: Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.
**Indirect Grilling: This method positions the fire to one side or both ends of the grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking, such as roasts and ribs.
1/2 of a small watermelon
One 12-oz. jar apple jelly
Peel and juice from 1 small lime
2 tsp. crushed red pepper
1 tsp. bottled hot pepper sauce
pinch of salt
In a small saucepan, melt apple jelly over low heat stirring often so it does not burn. Stir in the 1 c. reserved watermelon juice, the lime juice and lime peel. Add crushed red pepper, hot pepper sauce, and salt. Mix and taste. Adjust seasoning as desired; remove from heat.
Cut watermelon in half. Slice and reserve one half for serving with chicken; refrigerate until serving time. Cut the remaining watermelon half into chunks (about 4 cups). Place in a food mill or juicer and collect the juice. Or place watermelon chunks in blender. Cover and blend until nearly smooth. Pour mixture into a fine-mesh sieve over a bowl; discard solid bits. Reserve 1 cup of the juice and drink or freeze the rest.
Use glaze warm, or let it cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.
Nutrition Facts (Grilled Chicken with Watermelon Glaze):
Per serving: 539 kcal, 27 g fat (8 g sat. fat, 6 g polyunsaturated fat, 11 g monounsaturated fat), 135 mg chol., 313 mg sodium, 39 g carb., 1 g fiber, 30 g sugar, 35 g pro.
5 lbs. rump roast (do not substitute for a different type of roast)
Two (10 1/4 oz.) cans beef consommé (broth)
One (1 oz.) package Good Seasonings Italian salad dressing mix
Pepperoncini pepper (1/2-1 jars depending on level of spiciness)
3 to 5 Sweet Green Peppers (according to size)
1 loaf long thin French bread
Cook first 5 ingredients in a Crockpot on “Low” for 18 hours.
Turn over at the 6th and 12th hour interval.
At the 17th hour, cut sweet green peppers into 1/8ths lengths and slice on the side lengthwise.
Pull roast apart with a fork. Using tongs, pile bread with meat and juice. (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of meat.